Skip to Content
A message to our customers on COVID-19 Read More About Sobeys COVID Response
Marinate Time
20 mins
Prep Time
5 mins
Total Time
30 mins
Makes
4 cups (1 L)

Ingredients

6
Compliments Mini Seedless Cucumbers or 1 English cucumber
1/4 tsp
salt
1 mL
3
cloves garlic, minced
2
green onions, finely chopped
1 tbsp
packed brown sugar
15 mL
1 tbsp
sesame oil
15 mL
2 tsp
reduced sodium soy sauce
10 mL
3/4 tsp
paprika
4 mL
1/4 tsp
cayenne pepper (optional)
1 mL
1 tbsp
toasted sesame seeds
15 mL

Method

Step 1
Slice mini cucumbers diagonally into 1/4-in. (5-mm) thick slices (or cut English cucumber in half lengthwise, scoop out seeds, cut into diagonal slices). Place slices in colander, sprinkle with salt, toss to coat. Let stand 10 min. or until liquid is released.
Step 2
Transfer cucumber slices into bowl. Add garlic, green onions, brown sugar, sesame oil, soy sauce, paprika and cayenne (if using). Toss to coat. Let stand 10 min. (Make ahead: Cover and refrigerate up to 3 days.) Sprinkle with sesame seeds before serving.

Tips

Toast sesame seeds in a small skillet over medium heat, shaking pan often, 2 to 4 min. or until light golden.
These fresh, unfermented, garlicky cucumber pickles get crunchier and even more delicious after a day in the fridge.
This makes 8 servings as part of a banchan or appetizer trio, alongside Spicy Korean-Style Bean Sprout Salad and Korean-Style Potato Salad.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
Calories:
45
Fat:
2 g
Carbs:
5 g
Fibre:
1 g
Sugar:
3 g
Protein:
1 g
Sodium:
120 mg